VINEGAR COLE SLAW

            

This is a great recipe that is similar to my Grandmother’s vinegar-based cole slaw.  It goes beautifully with fried chicken, pork barbeque, fish or beef roast.  Do you have some recipes that  you remember from your Grandmother?  If so, share them with me---I’d love to try them.

Ingredients:

1 cup white vinegar

1 cup sugar

1 t. mustard seeds

1 t. celery seeds

½ t. Salt

1 t. Black pepper

¼- ½    cup mayonnaise (alter amount based on how much  cabbage you use—the mayonnaise is added just to bind slaw together a bit and to add to the creaminess—but don’t add too much.)

1 small head of green cabbage (or more)—finely shredded

½ cup shredded carrots

Instructions:

*In a saucepan, bring to a boil the vinegar, sugar, salt, pepper, mustard and celery seeds. Stir and let boil for 1 minute.

* Remove from heat and let mixture cool. 

*Add desired amount of mayonnaise.

*Toss with shredded cabbage until cabbage is coated.

*Refrigerate at least one hour before serving.

Addition:

Add ¼ cup finely shredded beets to add tangy sweetness to the slaw—it also makes your slaw turn pink!